Tomato Pasta Sauce

Method

1. Chop the tomatoes roughly.
2. Place everything in a large pot and simmer for about an hour until it’s thick. Stir occasionally.
3. Blend with a stick blender or pass through a mouli.
4. If you are going to freeze the sauce, pour it into airtight containers or plastic bags, then pop into the freezer once cooled.
5. If you are going to preserve the sauce in jars, reheat the sauce until it is simmering then pour it into hot sterilised jars.
6. Fill the jars to the top and then pour a little boiling water over the top to make sure they are completely full. Put on seal, centre and screw down hard. Leave to stand for 24 hours and then check for a vacuum seal. You can then remove the ring.
7. If any jars haven’t sealed, refrigerate and use within a week. Others will keep for months in a cupboard.